I have been so busy that this blog is very overdue. I have been experimenting for a while with pizza and flatbread dough and I love this. You can also make it ahead of time. Halve the kneaded dough, place each half in a zip-top plastic bag, and freeze for up to one month. Be sure to let the dough thaw in the refrigerator overnight or on the counter
for 1 1/2 hours before shaping.
- 2 1/4 cups all-purpose flour, divided (about 10 ounces)
- Dash of sugar
- 1 package dry yeast (about 2 1/4 teaspoons)
- 6 tablespoons warm water (100° to 110°)
- 1/2 cup warm water (100° to 110°)
- 1/2 teaspoon salt
- Cooking spray (for bowl)
- Cornmeal (for dusting pizza peel)
- olive oil fro drizzling on crust
Lightly spoon flour into dry measuring cups; level with a knife.
Dissolve sugar and yeast in 6 tablespoons warm water in a large bowl; stir in 1/4 cup flour. Let stand 30 minutes or until bubbly. Add 1 3/4 cups flour, 1/2 cup warm water, and salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Pre heat oven to 450. Divide dough in half, roll out or stretch by hand to about 10″. Place on a pizza peel that has been dusted with cornmeal (If using a pizza stone). Or place on a pizza pan. Drizzle with a little olive oil or tomato sauce. Top with your favorite toppings – be sure not to make too heavy!! Slide onto the pizza stone – if using and bake at 450 for about 10 minutes. Check crust to make sure it is good and crispy.